Yep. You read correctly. Your eyes are not deceiving you. I’m finally giving out my recipe for the special sauce you’ve all grown to know and love. A given at my many a holiday parties, exuding effervescence from the crock pot; behold. This recipe contains a LOT of ingredients and ALL are crucial. There are … Continue reading
It’s what’s for breakfast. Not only is this tomato vidalia onion omelette a light and scrumptious meal, it’s beautiful to look at every step of the way.
Wondering what to do with 4th of July leftovers? Don’t spend the days recovering from all the fireworks with the same plate over and over. Change it up with some of these creative options. Pile it together! Why do other holidays get the catch-all sandwich gratuity? Don’t ignore leftover dinner rolls, hoagies, whatever bread you have … Continue reading
We are always looking for new and easy weeknight recipes. Pasta is a simple go-to, but the sauce and accompanying ingredients are usually where people get stuck. This mediterranean pasta recipe originated from wanting to figure out how to use my warehouse size jar of kalamata olives, without imparting that briny flavor many dislike. … Continue reading
Light and savory chickpeas, garlic, onion, parsley, olive oil, lemon, and plum vinegar can be served hot or cold. Another easy take-along dish for a summer gathering.
In need of a quick yet filling lunch salad, I realized the solution was simply combining two containers from the frig. Using the last of the family size organic baby spinach and about half pint of mixed greek lima beans, peppers, and olives from the olive bar made the perfect hearty bite.
What’s better than a fresh corn chowder that’s light on the waistline? If you make the rue heavy and thick, you’ll never miss the cream. Change of season is the perfect time for soup. A heavy golden rue is the key to this recipe, in which I substitute whole milk for heavy cream. The best … Continue reading
One pound of Heaven care of The Meat House. I seared on medium high in a cast iron crepe pan for quick caramelizing. A couple minutes each side and DONE! The aroma was amazing. I pulled these morsels apart with my fingers. Yes, I ate with my bare hands right over the stove. It turned … Continue reading
Wild corvina is easily obtained from most fish mongers. Realize that “corvina” is a general term for over 200 varieties of salt water fish. It is a class of mild flavored, sweet, large flaked fish that holds up well to grilling. Some say it resembles snapper, but I think the flavor and texture profile is … Continue reading
I like a quick and delicious meal, don’t you? Over the years I’ve spent time developing my pallet to discern ingredients from dining out dishes. Learning that most dinners can be prepared in 30 minutes or less encourages many novice cooks, and even those who are a bit afraid to tackle the restaurant dishes they love.
It was a not-so-cold evening that I decided it was time to dust off my winter recipes. The one week of winter we experience here in the sunshine state is hardly enough to concoct mass quantities of slow cooker goodness. One must choose wisely. Among my annual labors are my Cheese Lover’s Lasagna with Pinot Noir, … Continue reading
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Lasagna is an all day event at my house. I begin in the morning preparing the sauce from scratch. No jarred stuff, just a crock pot on low and lots of love. I’ve toyed with the same family recipe for nearly 15 years, varying some ingredients depending on my mood, and the mission to continue … Continue reading
Bechamel Sauce is the Beginning of All Things Creamy Easy bechamel sauce as the base for any cheese sauce. Once the roux is ready, add other cheeses, spices, seasonings, vegetables you like. Use this sauce to make grandma’s Southern Baked Macaroni and Cheese!
Make this recipe of roasted red pepper, fresh mozzarella and golden beets as a first course or a meal on its own. Spinach and arugula make a fine bed for the decadent thyme and shallot balsamic dressing.
Have you ever wondered what a bacon explosion looks like? Nope, it’s not your visual of the microwave whirring and popping while porky fat emits scents of goodness, permeating your office with pangs of breakfast jealousy. No, I’m talking about giving your love and time in reverence to a most revered animal; the pig. Jade served up … Continue reading
This dish has a lot going on in all good ways. Mustardy, peppery arugula Facts plays well with the Permadur bold sweetness of grilled onion and red pepper. Paired with scrambled yolks and whites at a 1:2 ratio, cheap mlb jerseys the flavors meld in your mouth with wholesale nfl jerseys a robust sharp provolone. … Continue reading